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Warm Cod Ceviche Tostadas

A cozy, bright take on Mexican ceviche tostadas: lime-marinated cod is gently cooked, then piled onto crisp corn tostadas with tomato, cilantro and creamy avocado.

Fits Celiac, Hashimoto's, PCOS and 11 more diets

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Warm Cod Ceviche Tostadas
40 mintotal
2servings
9ingredients

Ingredients

  • 300 g skinless cod fillets
  • 4 corn tostadas, certified gluten-free
  • 1 ripe avocados, diced
  • 2 ripe tomatoes, seeded and diced
  • ¼ cup red onion, finely diced
  • 3 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp olive oil
  • ¼ tsp salt

Method

  1. Cut cod into small pieces and toss with lime juice.
  2. Cover and chill until the fish turns opaque, stirring once.30 min timer
  3. Cook the fish in a skillet until it reaches 145°F/63°C.5 min timer
  4. Fold in tomato, onion, cilantro, olive oil and salt.
  5. Spoon onto tostadas and finish with diced avocado.

Why it works

  • Gluten-free: Certified gluten-free corn tostadas keep the crunchy base free of wheat, barley and rye.
  • Celiac disease: Certified gluten-free corn tostadas and simple fresh ingredients keep gluten out of the dish.
  • Dairy-free: Cod, corn tostadas, vegetables, lime and olive oil make this dish without dairy.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, Comfort food recipes, Gluten-free dairy-free recipes, Gluten-free Mexican recipes.